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Curry Espuma

Curry Espuma
  • 400 ml heavy cream
  • 20 g mild curry
  • 45 ml soy sauce

Ingredients

  • 400 ml heavy cream
  • 20 g mild curry
  • 45 ml soy sauce
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Preparation

Mix the curry and soy sauce together well. Pour the mixture through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool in the refrigerator for 1-2 hours.

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